Henry, my wonderful husband, surprised me with this dish of love when I got home from a really long day of work recently. This dish is so incredibly refreshing, light and satisfying that it erased all the clutter of my day, and I hope that it does the same for you. It is a make you feel good and happy dish, that pairs so well with just about anything. Please give this a try; you will not be disappointed.

Ingredients:

2 large cucumbers, peeled

3 Tbsp olive oil

1/4 tsp sea salt

1/4 bunch cilantro, finely chopped

1/4 cup vinegar (rice/coconut)

3 garlic cloves, finely chopped

2 Serrano or Thai chilli peppers, finely chopped

2 limes, juice only

In a salad bowl, mix peeled cucumbers, finely diced ingredients, lime juice and all other ingredients. Cover and chill in your refrigerator for an hour for best results. Serve and enjoy. Thank you honey!

I have tasted many cranberry sauces and most of them are delicious, but usually too sweet for our taste. Try ours, you’ll be sure to like the well balanced tastes and it partners well with a variety of proteins aside from Turkey. Our recipe will yield 4 jars of sauce. We always make extra as it’s great to have around. The antioxidants and health benefits of cranberries are fabulous, and the palm sugar’s low glycemic index rating make this a superfood in our book.

teaspoon of ground cinnamon, you can add a bit more if you like…your taste buds

1 tbsp vanilla extract

1/4 cup palm sugar (I used a little less, try to taste)

water

It is easy to make your own, you can play with variations, such as apples, or pear, cherries, blueberries whatever you want. That’s what makes cooking fun.

But for our recipe take out a large pan and cover cranberries with just enough water, so that they are covered, add cloves and bring to a boil. Soon you will hear them begin to pop, you want this, but cover your pan with a mesh cover or you’ll have sticky spots to clean up. Once they have nearly all popped, add all other ingredients stir, turn off and cover. Let the it sit for 10 minutes or so and then bring to another boil, reduce heat and let simmer for about 20 minutes, stirring sometimes. Turn it back off and cover it – let stand for an hour or so. We like the cranberries, so I usually don’t puree it, but you could. I use a potato masher to make it a bit more smooth, but overall I leave them.

Enjoy with your Thanksgiving meal or with one of our lamb or pork dishes, duck works too!

It’s about time that we share our fresh spring rolls with you. Our favorite version is this one, clean, fresh and delicious, perfectly suitable for lunch or an appetizer.

The beauty about making your own spring rolls is that you can pretty much chose any ingredients that you like and enjoy, as long as they are fresh. Celebrate fresh ingredients whenever you can!

Here are our ingredients for our fresh rolls:

get a package of rice paper for spring rolls (you will have a lot left over for next time)

baby arugula

basil (remove all large stems)

mint (leaves only)

organic pea sprouts

1/2 large English cucumber, Julienne

1 Manila mango, Julienne

1 – 2 inches of fresh minced ginger

1 pound of cooked shrimp, remove tail and slice shrimp in half (as if you were to butterfly them, but cut through all the way)

Grab a pie pan and fill 1/2 way with warm water, soak one rice paper sheet at a time for about 10 seconds, remove very carefully with both hands and place onto your working surface. Place 2 – 3 basil leaves in the middle first, then place some arugula, a couple of mint leaves, some pea sprouts, few slices of mango and cucumber, sprinkle a little ginger and place 4 – 5 shrimp halves down the middle. Very carefully fold ends in first and then roll (if you are right handed, right to left rolling it tightly and slowly. The first couple might be sort of a disaster, but those can be a snack while making the food. :-) Don’t worry, they will get tighter and perfect as you do them.

Place them whole on a sheet or plate and cover them with a wet paper towel. I have a water spray bottle near by to spray the towels to keep them moist. Once you are ready to serve them, you should cut them in half diagonally.

Henry made this amazing dipping sauce: ..mix really well the following…

We made this chutney a few weeks ago in anticipation of fall, and have made it a few times since. It really is very easy to make and quite tasty.

Some major qualities of this tasty fruit are:

Antioxidant power house

Helps to prevent Osteoarthritis

Helps to promote heart health

It’s known to lower blood pressure

It has cancer fighting agents

It’s great for your gum and teeth health

It is also a good source of Dietary Fiber and Folate, and a very good source of Vitamin C and Vitamin K

Here are the lovely fresh ingredients:

2 Large Pomegranates, seeds only

1 bunch of fresh green onions, chopped

sea salt and fresh cracked pepper to taste

1 tsp coriander seeds, crushed

3 Thai chiles chopped

1/2 inch fresh turmeric, peeled and minced, (

1 inch minced fresh ginger

1 large lime, juice only

1 tbsp coconut vinegar

Fold all ingredients together and chill for about an hour or two in the refrigerator. We love pairing this with pork, especially pork chops. It’s refreshing and light; this also works well with fatty white fish and lamb.

What is your favorite protein combo? We are going to try this with our turkey this Thanksgiving.

I like to prep this 15 minutes before serving as the flavors will begin to marry and really pop for you. This is not an overpowering flavor, but rather a velvety compliment. Feel free to enjoy with a filet of anchovie or two if you are so inclined, and of course depending on what you are pairing this with.

We’ve been sharing and serving up tasty dishes for well over a year now, and have been meaning to make things a lot easier for you to find. Many of you have provided us with amazing comments and suggestions we thank you for that. Please keep your comments and suggestions coming, we are always looking for feedback, experiences, and new twists to foods.

We’ve indexed a couple hundred recipes for you in 13 categories. Please let us know what you think of our index. If you come across a recipe that is not indexed correctly, please let us know right away. In the meantime, please check it out and let us know how we can continue to improve our site for you.

We were considering posting this sauce as part of our lamb chops this weekend, but then we made some amazing salmon on the grill. Henry has mastered how to cook salmon so that it is perfectly crispy on the outside and moist and perfectly cooked on the inside. This sauce, amazingly, is almost more delicious with the salmon than the lamb…You Decide :-) please let us know.

Ingredients:

1 bunch of fresh mint

2 limes (juice only)

5 garlic cloves

Sea salt and fresh cracked black pepper to taste

1 cup of greek full fat yogurt (we used Fage)

How to make this super tasty sauce:

So so simple, mix it all together in a bullet or a blender and chill. It is amazing fresh, but is even better the next day.

We’d love to hear what you think of Henry’s latest creation. Jo and Henry

Ahhh, it getting so nice and warm here in Arizona, and we’ve fired up our BBQ already. We just picked up a whole lamb, but processed and packaged into perfect pieces by Kenny and Brenna Aschbacher of the Fish Hugger. Fabulous lamb guys! Try this delicious sauce with grilled lamb chops and on top of a bed of our kale salad.

What’s in the sauce you ask?:-)

1 cup of full fat Greek yogurt

1/2 of a large and super juicy lemon

a pinch of sea salt

a bit of fresh ground black pepper

2 cloves of garlic

1 small fresh Thai chili

3 fresh stems of your favorite Rosemary, leaves only

We love our Magic Bullet for quick chopping…so combine all ingredients, except for the lemon juice, and add into the bullet, and chop in the smallest container until everything is totally ultra finely chopped. Now stir into the yogurt along with lemon juice and mix very well. Adjust pepper and salt to taste and chill for an hour before serving.

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